Cost on sale April, 2010 about $1.33 each (Michigan)
Chop off the top as shown in the picture. Remove the 1or 2 layers of outer leaves. If the stem is too long, cut it off.
Place the whole artichokes in a large pot with a steam basket insert. Add about 2” of water and 1 clove of garlic that has been flattened (not a head of garlic), 1 whole bay leaf, and 1 tsp. of lemon juice. Cover with a lid and steam about 45 minutes. Start with high heat until it boils, then turn down to low for the remaining time.
Mix 1 c. chicken broth, 1 Tbsp. Smart Balance margarine, and heat it until the margarine melts. Divide into small dipping dishes.
Remove outer leaves, dip, and pull the lower soft part against your lower teeth to remove the edible portion. The edible portion becomes larger and softer as you work into the artichoke. Toward the center you will discover a fuzzy, non-edible portion called the “choke”. Remove it with a teaspoon, without digging too deep. Under the “choke” is the “heart”, the best part! Trim off the remaining stem with a knife. Quarter the choke, dip and eat the quarters. Delicious!